‘Burgeoning N.S. wine industry embraces cool temperatures, rocky soil to make award-winning wines’ – so went a headline in The Canadian Press (March 30, 2016) leading into a story by Melanie Patten1 about N.S. wines. Improbable? Not really.
Ms. Patten went on to state, perhaps a shade optimistically: ‘Past the rocky, ocean-battered coastline of Nova Scotia is an unlikely tale of success: a burgeoning wine industry producing palate-pleasers that connoisseurs say can rival what Champagne, France, has to offer.’ Our provincial government seems to share Ms. Patten’s enthusiasm.
Government invests in Wine Lab
Last June, agriculture minister Keith Colwell2 joined industry guests at a grand opening at Acadia University in Wolfville. He announced an additional investment of $916,750 for the Acadia Laboratory for Agri-food and Beverage – the so-called Wine Lab.
Cider is a beverage that people who live and work in or near the Annapolis Valley take – perhaps inevitably – very much for granted. Made from the fermented juice of apples, the growing of this delectable fruit in Nova Scotia can be traced back more than 400 years to the arrival of the first French settlers near today’s Annapolis Royal.
$13 million + annual apple crop
Nova Scotia currently produces an annual average of approximately 2.5 million bushels of apples, which is equal to 8% – 9% of the Canadian production1. The farm gate value of Nova Scotia’s annual apple crop is approximately $13 million, based on the most recently available numbers – though it is likely to be considerably higher now.